Pomorosso Nizza DOCG

Coppo's Pomorosso anchors itself in the Nizza subregion of Piedmont, where southeast-facing slopes above the Belbo River valley deliver warm days and cool nights that sharpen acidity in Barbera. The vineyard sits on calcareous clay and limestone-rich marl, elevation around 250–300 metres, a site that has shaped Coppo's production since 1881.

The wine undergoes fermentation in temperature-controlled stainless steel, then ages in neutral French oak for 12–14 months, avoiding new-wood dominance and allowing the site's mineral spine to emerge. Malolactic fermentation occurs in barrel, softening the Barbera's natural acidity while preserving freshness. Bottling occurs unfiltered, a choice that preserves tannin texture and allows the wine to evolve in bottle.

Nizza DOCG classification demands minimum 14% ABV and strict yields; Pomorosso sits at the structured, age-worthy end of Barbera expression—not the fruit-forward style, but the architectural one. Expect 8–15 years of development from vintage.